Slide 5

Why ?Xanthan gum Polysaccharide ­ starch produced by fermentation. Stretchy properties so useful in gluten free products and improves texture and elasticity Used as a food additive Made by fermenting glucose or sucrose Thixotropic ­ becomes thinner when agitated but thickens on standing Gives an excellent mouthfeel Gives good RAPID flavour release when broken down in the mouth…read more

Slide 6

How is it used? In pie fillings so fillings do not sink into pastry In salad dressings, milk shakes, sauces Helps frozen foods ­ acts as an emulsion/stabiliser/keeps thickness in dressings, sauces, gravies Makes a dry mix very viscous eg sauce mix/dressings…read more

Slide 5

Why ?Xanthan gum Polysaccharide ­ starch produced by fermentation. Stretchy properties so useful in gluten free products and improves texture and elasticity Used as a food additive Made by fermenting glucose or sucrose Thixotropic ­ becomes thinner when agitated but thickens on standing Gives an excellent mouthfeel Gives good RAPID flavour release when broken down in the mouth…read more

Slide 6

How is it used? In pie fillings so fillings do not sink into pastry In salad dressings, milk shakes, sauces Helps frozen foods ­ acts as an emulsion/stabiliser/keeps thickness in dressings, sauces, gravies Makes a dry mix very viscous eg sauce mix/dressings…read more